Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Dredge meat in plastic sack with generous amount of flour (to thicken stew).
Brown in Dutch oven in Wesson oil (not enough to make greasy).
Turn to brown.
Add 1 tablespoon chili sauce and 1 teaspoon chili powder.
Add water to cover all vegetables.
Stir to keep from sticking in pan.
Turn stove to low heat until done. Just before serving, add 1 can green peas, drained.
Add salt and pepper.
Serve with cornbread or garlic bread.
Add more veggies, if need larger.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into
In Dutch oven, combine stew, 1 1/2 cups water, salt, Worcestershire sauce, paprika, pepper and bay leaf. Cover and cook on low heat about 20 minutes. Add carrots and potatoes until tender. Remove bay leaf. Blend flour with 1/2 cup water. Stir slowly into hot liquid. Cook and stir until thickened. Makes 6 servings.
Brown ground meat and drain; add onion, bell pepper and celery and stir until vegetables are soft.
Add tomatoes, corn, beans and water.
Season to taste.
Simmer about thirty minutes.
Recipe may be doubled.
Freezes well.
Brown hamburger meat. Season to taste. Drain off any grease. Cover hamburger meat with water; simmer 15 minutes.
Add cans of Ro-Tel, corn and Ranch Style beans.
Heat and serve.
Double recipe if you're feeding a group.
ll the meats for the stew. Combine beef tongue and tripe
Ten minutes before stew is done, add dumplings (recipe follows) and cover
br>Prepare the Cowboy Steak Seasoning following the separate recipe posting.
If you want a thicker stew about 30 minutes before the
Mix stew meat, potatoes, onions, salt and pepper in crock pot.
Spread beans over meat mix.
Cover and cook on low heat 8-10 hours until beef is tender.
otatoes, carrots and turnips to stew during the last 20 minutes
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Brown meat.
Mix corn, beans, potatoes, brown gravy mix and onion gravy mix. Bring to a boil. Add cooked meat. Add water, if necessary. Simmer until potatoes are done.
In Dutch oven cook and brown ground meat.
Add onions and stir and cook well.
Season with salt and pepper to taste.
Add all other ingredients and simmer until hot.
This stew can be cooked over an open campfire.
Stir occasionally. The longer this stew cooks, the better it gets.
Heat a Dutch oven over medium-high heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomatoes, pork and beans, creamed corn, whole kernel corn, ketchup, cumin, chili powder, and garlic powder. Stir to combine. Bring to a boil, stirring occasionally.
Reduce heat to medium or medium-low. Cover and cook, stirring occasionally, until stew is hot and flavors meld, about 20 minutes.
Place the stew meat in the bottom of a 5 qt or larger crock pot. Stir in seasoning salt and pepper. When meat is coated with seasonings, spread evenly.
Layer the onion, then the potatoes, carrots, celery and then green beans on top.
In a medium sized bowl, stir together the tomatoes, soup and tapioca. Pour over the meat and vegetables.
Cover the pot and cook on high for 5-6 hours or on low 9-10 hours on low-until vegetables are tender.
Stir once during the last hour of cooking. Serve with cornbread or rolls.
In a large pot, put a small bit of oil and saute garlic, onion, bell pepper and meat.
Add chili powder and sugar.
Add tomatoes and two cans of water.
Mash tomatoes until they are in small pieces.
Add rest of vegetables.
Bring to a boil and then simmer until vegetables are tender.
Makes a large pot of stew.
Place butter in cast-iron skillet or pot.
Melt butter. Slowly drop meat in hot butter and stir until meat turns grey or is medium done.
As meat begins to brown, add onion (thinly sliced) and the potatoes, chopped fine.
Salt and pepper to taste. Cook at medium heat until potatoes are soft.
Add chili powder to your taste.
Feeds 4.